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Chicharrón (Spanish: [tʃitʃaˈron], plural chicharrones; Portuguese: torresmo [tuˈʁeʒmu, toˈʁezmu, toˈʁeʒmu]; Tagalog: chicharon; Chamorro: chachalon) is a dish generally consisting of fried pork belly or fried pork rinds. Chicharrón may also be made from chicken, mutton, or beef.
Bagnet (Northern Ilocano and Tagalog pronunciation:, Southern Ilocano pronunciation:), also locally known as "chicharon" or tsitsaron in Ilocano, [1] is a Filipino dish consisting of pork belly (liempo) boiled and deep fried until it is crispy.
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Picada or Picada Colombiana is a Colombian cuisine dish [1] prepared with pieces of steak, chicken, arepa, potato, yuca , morcilla, chorizo, chicharron, carne de cerdo and plantain. The ingredients are usually fried. The word picada means chopped in Spanish. [2]
Tacos de canasta in Zocalo Square, Mexico City. The most common guisos ('fillings' for the taco) are 4: beans, potato, adobo and pork rinds. [7] Although the variety of stews has diversified in recent decades, those mentioned are "classical" fillings.
Mogolla is a small, sometimes sweet, bread produced in Colombia, commonly hand-sized or smaller, with a round top and flat bottom. [1] [2]Mogollas are usually made of wheat or corn meal combinations.
Vigorón María Luisa Cisneros Lacayo "La Loca". Vigorón is a traditional Nicaraguan dish.It consists of a cabbage salad (chopped cabbage, tomatoes, onions, and chili pepper marinated in vinegar and salt), boiled yuca, and chicharrones (fried pork belly or fried pork rinds), over a banana leaf. [1]
The dish consists of pork meat fried in olive oil and garlic and served hot. In Puerto Rico they include a variety of dishes including morcilla (blood sausage), rellenos de papa (fried potato balls stuffed with meat), and chicharron (fried pork skin), and other parts of the pig [1] prepared in different ways.